LAMINATED BRIOCHE · ADVANCED
Sourdough Kouign Amann
Caramelised, burnished Breton butter cake with crispy sugar crust.
60 min
Prep
16h
Rest
40 min
Bake
1 large cake
Yield
Advanced
Difficulty
Total time: 18h
Ingredients
Steps
1
Mix lean dough and bulk. ⏱ 4 hours
2
Butter lamination. ⏱ 1.5 hours
3
Final sugar fold. ⏱ 15 min
4
Shape and proof overnight. ⏱ 12 hours
5
Bake until caramelised. ⏱ 40 min
Step-by-step baking
1
Bulk Mix base ingredients and bulk ferment for 4 hours. ⏱ 4 hours
2
Laminate Give 3 letter folds with the butter block, chilling 30 min between each. ⏱ 1.5 hours
3
Sugar Scatter 150 g sugar inside the dough during the final fold stage. ⏱ 15 minutes
4
Shape & Proof Place in buttered tin; scatter remaining sugar and flaky salt. Chill 12 h. ⏱ 12 hours
5
Bake Bake at 190°C until deep caramel and bubbling amber. ⏱ 40 minutes
Tips
🍮 Caramel
It's ready when edges bubble deep amber. Don't pull it out if it's pale.
🔄 Invert Fast
Turn out within 1 minute — the caramel sets hard and sticks instantly.